Wash kale and remove the tough inner stem. Shred the leaves and place into a large mixing bowl. Add a little salt, pepper and the juice of 1 lemon plus the olive oil, garlic, ginger and turmeric. Massage the aromatics into the leaves for 1 – 2 minutes or until the kale has slightly collapsed and soffened. Add the spinach, mung beans and orange.

Toss through gently until they are evenly distributed through the salad.